the story recipes menus bibliography restaurant reviews links basics salads soups savory sides savory entrees sweets drinks Caesar Salad Romaine with Apples & Tortillas Spinach with Lamb & Apricots shock home estarcion home Caesar Salad Dressing we can’t stop eating this at our house.   1/2 tsp salt 1 tsp coarsely ground pepper 1-3 garlic cloves minced (more if you use roasted garlic) 2-3 tsp anchovy paste (or 2-3 anchovies) 1-2 tsp dijon mustard 1 egg yolk juice of half a lemon 1 tsp Worcestershire sauce 1 tsp red wine vinegar 1/4-1/3 c vegetable or olive oil *In your salad bowl (wooden, if you’ve got it) add the ingredients up to the vinegar in order, one at a time. After adding each ingredient, mash everything together with vim and vigor with the back of a spoon. *Add the oil & vinegar, blending well. You can leave out the egg yolk you suspect your eggs of not being fresh, but add a little more mustard; you’ll have to work a little harder for the emulsification.   Recipe adapted from Bob Blumer’s The Surreal Gourmet.